Baked Eggs With Spinach Tomato Recipes

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BAKED EGGS W/SPINACH AND TOMATOES



Baked Eggs W/Spinach and Tomatoes image

Make and share this Baked Eggs W/Spinach and Tomatoes recipe from Food.com.

Provided by Wok With You

Categories     Breakfast

Time 35m

Yield 6 1/2 cup, 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 garlic clove, finely chopped
1 (14 1/2 ounce) can diced tomatoes, drained
16 ounces spinach, trimmed (2 bunches)
8 eggs, separated (yolks kept whole, if possible)

Steps:

  • Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
  • Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
  • Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
  • Bake until the whites are set,20-22 minutes.
  • Divide among individual plates. Add dollops of the cream cheese, if desired.

Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7

BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL



Baked eggs with spinach, tomatoes, ricotta & basil image

Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo

Provided by Esther Clark

Categories     Breakfast, Brunch, Lunch

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
pinch of chilli flakes
3 x 400g cans finely chopped tomatoes (or blitz regular canned chopped tomatoes using a food processor or hand blender)
3 tbsp sundried tomato pesto (ensure vegetarian, if needed)
200g spinach, roughly chopped
8 eggs
100g ricotta
40g parmesan or vegetarian alternative, finely grated
handful of basil leaves
crusty bread or focaccia, to serve

Steps:

  • Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
  • Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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